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Golden Graham Treats:
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Melt margarine in a large saucepan over low heat. Once melted, add marshmallows and stir until completely melted. Remove from heat. Add Golden Grahams and stir until well coated.
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Using buttered spatula or waxed paper, press mixture evenly into a small pan coated with cooking spray.
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Allow to cool. When cool, cut or break into small 1-inch pieces. Set aside.
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Cupcakes:
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Preheat the oven to 350F. Insert liners into a cupcake pan (recipe makes 24).
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In a large bowl, cream together the butter and sugar with the electric mixer on medium speed until fuffy, about 3-5 minutes. Add the egg yolks. Beat well. Add the vanilla. Mix.
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In a separate bowl combine the flour, golden graham crumbs, baking powder, and salt.
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Add the dry ingredients to the creamed mixture, alternating with the milk. Mix well.
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With clean beaters, beat the egg whites on high speed until stiff peaks form.
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With a rubber spatula, gently fold the egg whites into the batter.
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Fill the cupcake liners one-half to three-quarters full. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean.
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Frosting:
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In a large, clean, heatproof bowl, combine the egg whites, sugar, water, corn syrup, cream of tartar and salt. Set the bowl over (but not touching) some simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has dissolved and the mixture is very warm to the touch, about 2 minutes.
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Remove the bowl from the saucepan.
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Using an electic mixer on medium-high speed, beat the mixture until it is very warm and soft (but not dry) peaks form, about 2 minutes.
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Reduce the mixer to low and add the marshmallows and vanilla. Continue beating until the marshmallows are melted and the frosting is completely smooth, about 2 minutes more. Use right away.
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Ice the cupcakes with marshmallow frosting using a spoon or a piping bag with a round tip. Top the frosting with cereal crumbs and a cereal treat.
